Provencal Chicken Fricassee

With a just few simple ingredients this dish was perfect for a late arrival in Calvisson on a rainy Saturday afternoon.  After a quick trip to the grocery store and a leisurely evening sipping wine and cooking we had a pot of what the author Patricia Wells described as “comfort food personified.” Chicken with classic flavors of Provence – tomatoes, olives and capers, stewed in white wine. Serve over pasta or with a crusty loaf of artisanal bread to soak up the yummy sauce.  A great way to bring a bit of Provence into your home where ever you may be. Also great with rabbit!

Based on the recipe Fricassee of Chicken with White Wine, Capers, and Olives in The Provence Cookbook by Patricia Wells.

1 chicken cut into serving pieces
Oil for browning chicken
1 medium onion, cut in half and sliced
2 cloves garlic, minced
2 lb tomatoes, peeled, seeded and chopped
1 cup green olives, pitted
¼ cup capers, drained
1 cup white wine, preferably non-oaked
Salt and pepper to taste

With a paper towel pat the chicken pieces dry.  In a Dutch oven heat the oil over med-high heat and brown the chicken pieces, about 3-5 minutes per side. Best done in batches to prevent crowding. Set the browned chicken pieces aside. Reduce heat to medium-low and add the onion and garlic. Sauté for about 5 minutes until the onion softens.  Return the chicken to the pot and add the tomatoes, olives capers and wine. Gently simmer over low heat until the chicken is cooked through, about 45 minutes. Correct the seasoning, being careful not over salt as the capers and olives are already salty. Serve in a bowl over pasta.

Makes great leftovers.

One thought

Comments are closed.